Preserving Pesto

Replies to This Discussion

Permalink Reply by PiscesGirl on November 12, 2009 at 11:34am

Could you possibly dehydrate your pesto (just the basil, nuts, cheese, spices) in an oven or food dehydrator and re-constitute it with olive oil when you're ready to use it? I checked my food dehydrator manual and didn't see a listing for pesto, but a google search for dehydrated pesto popped up a few ideas -

http://www.trailcooking.com/recipes/dehydrated-pesto
http://www.whiteblaze.net/forum/showthread.php?t=38252

The concensus seems to be to dry your pesto components, then rehydrate with oil and if you use it, lemon juice or water when you're ready to serve. Good luck!

:-) Chelle

▶ Reply to This

Permalink Reply by N & K Grant on November 12, 2009 at 11:48am

This sounds very interesting, I will have to check it out!

▶ Reply to This

Permalink Reply by Roxanne DuBris on November 12, 2009 at 10:34pm

Oh, dear...
OK, 2 things:
1. There are some herbs that just do not dry well --i.e., they will dry but they retain so little flavor that it is pointless to bother. Cilantro is one, green basil is another. An exception to this that I have found is Red Rubin basil, and possibly the other dark purple cultivars. After drying, I keep the leaves (as un-crumbled as possible) in a canning jar that I have vacuum-sealed. Even after a couple of years, it is still quite acceptable for use in tomato sauces, soups, etc., though of course cannot hold a candle to the fresh herb. Only thing is, purple basil pesto is a most unappetizing muddy color. I cannot imagine (or do so only with a sense of disgust) attempting a dehydrated basil pesto. It seems totally blasphemous to me--which leads me to...
2. Some--nay, MANY--foods just should be enjoyed locally at their peak of freshness, in season, and -- if out of season-- as far as I am concerned, they simply do not exist. For example: I eat BLTs only when my garden tomatoes are ripe, and if I happen to order a restaurant salad at any time of year I tell them to leave off the tomatoes since the restaurants I can afford undoubtedly buy only what one may refer to as "big box" tomatoes, even if fresh ones may be had. Then there is the whole carbon footprint thing about out-of-season foods available all year in our supermarkets, but that is a whole 'nuther topic! (I might refer readers to Barbara Kingsolver's excellent book, Animal, Vegetable, Miracle). RD

▶ Reply to This

Permalink Reply by susan rigali on November 13, 2009 at 1:39am

You may try drying whole plant in a cool place hanging top down, it will not loose its color and is perfectly suitable. Solar drying quickly also reduces discoloration. Store your herbs properly they will keep flavor just fine, basil is one of the most purchased dry herbs so it must work for most people. I'm Italian and it works for me. I have worked in the finest restaurants in Los Angeles. I have catered to the movie and television industry for 20 years. Google me you'll see how long and how hard I fight as an activist for food safety concerns. Why because I care. Carbon footprint is not another matter it is the matter at hand. I currently have designed a solar kitchen and cater weddings in my garden in one of the most populated areas of LA.The last event I catered, 80% of the food I prepared was solar cooked. The link I left psrast.org on genetically engineered food is a great resource for those just learning about bacteria and virus laden agriculture, if you visit psrast.org, query honeybees/ Ecoli you will find what GE crops are capable of. The study on this topic is close to 20 years old. Furthermore I do not fuss relentlessly with food as I understand that many in the world go to bed hungry which has also been a focus through homeless organizations and my business practice. This is my last post I'm not up to blaspheming anyone here.

▶ Reply to This

• First
• Previous
• Next
• Last